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Post by BBQ Butcher on Apr 17, 2006 7:10:14 GMT -5
Part of Sunday's Easter Dinner was started on Sat evening with the smoking of the eggs, along with two large chicken leg quarters seasoned with Chef Wil's G'RillaShaker. Let's start off with the Smoked Deviled Eggs Smoked three with G'RillaShaker and evoo; chopped the 3 with the yolks from the other 6; added relish, spicy mustard, horseradish, SnP, topped with smoked paprika and cut olives. I could make a whole meal out of these Part One Set the Oval indirect, hickory chunk, for 275° and put on the cherry juice injected Smithfield Low Sodium Shank Portion Ham, some 'fresh' Kielbasa from Publix and three sweet taters. This pic was approx 1½ hrs into the cook. Potatoes and sausage are done. I've added a bastardized glaze to the ham (all recipes latrer in the week) and let cook for another half an hour. Part Two Bourbon Sweet Potato Casserole, Pineapple Glazed Carrots and Green Bean Caserole. Part Three Lowered the veggies to the bottom to finish. Added 'my' version of Red Lobster Cheddar Cheese Biscuits They cooked for 12 minutes at 375-400° Part Four Dinner is served. Part Five Oh...I cooked a Mrs.Smith Blueberry Pie while we pigged out on the rest
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